November 15, 2012

Cookies & Carols

2012

Cookies & Carols2 ❖ Thursday, November 15, 2012

. . . . . . always putting children fi rst & always going several steps beyond!& always going several steps beyond!

25O.319.9O4425O.319.9O44www.kamloopskidz.comwww.kamloopskidz.com

PROGRAMS WE OFFER ARE:• Infant/Toddler: 7:30 am to 5:30 pm• Preschool: 8:45 am to 11:15 am OR 11:45 am to 2:15 pm • 3-5 Preschool / Childcare: 7:30 am to 5:30 pm• School Age Care: Before and after school care (including kindergarten children) 7:30 am to 5:30 pm. Check our website for pick up locations.

Our Montessori Enhanced program includes:Montessori prepared environment• Practical Life - activities to aid in developing independence for the child• Sensorial - physical development of the senses• Language - speaking, listening, reading and writing• Mathematics - concepts of number, shape and space• Cultural Studies - enrich the child’s understanding of the world through the study of zoology, botany, geography, history, art and music

Enhanced environment• Block area and dramatic play area - helps children learn socially, physically, intellectually and creatively• Extensive theme, phonics, art and music program

PLEASE JOIN US ON DECEMBER 15TH FOR OPEN HOUSE 9 TO 11AM AT THE VALLEYVIEW CAMPUS & 12 TO 2PM AT THE PINEVIEW CAMPUS

“A lifetime of learning begins here”Valleyview Campus1764 Valleyview DrivePreschoolChildcare - Ages 1 to 12

Sahali Campus1585 Summit Drive PreschoolChildcare - Ages 5 to 12

Pineview Campus 1711 Copperhead DrivePreschoolChildcare - Ages 1 to 12

“Best Preschooland Best Daycare”

Cookies & Carols Thursday, November 15, 2012 ❖ 3

Curried Coconut-Mango Chicken in Wonton Cups 4Homemade Chip Dip 4Rosemary Goat Cheese Tart 6Crab and Shrimp Cakes 6Sweet Sour Chicken Dippers 8Cranberry Compote 8Chewy Nut Mix 10Peanut Butter and Bacon Cups 10Christmas Morning Wife Saver 12Roasted Brussel Sprouts 14The Perfect Turkey 14Turkey Chow Mein 16Foolproof Rib Roast 18Yorkshire Pudding 18Cherry Balsamic Short Ribs 20My Mom’s Sugar Cookies 24No Bake Frozen Lemon Cream 24Cavacas 25Grandma’s Christmas Cookies 25Creamy Snowballs 25Mildred Whitford’s Gingerbread 25Christmas Croissant Dessert 26Christmas Punch 26Peanut Butter Squares 27Chocolate Log 27Lo-Cal Christmas Snow 27

Easy Key-Lime Pie 29Almond Crisp Cookies 29Chocolate Coffee Cake 29Easy-to-Make Chocolate Fudge 29Goldilock’s ‘Just Right’ Porridge 30No-Bake Pistachio Marshmallow Dessert 30Homemade Play Dough 30Mini Cheesecake Cupcakes 30Chocolate Snowballs 30

RECIPE INDEX

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Appetizers24 wonton wrappersDrizzle of olive oil1 small white onion chopped fine2 garlic cloves crushed1 tbsp. grated fresh ginger2 c. chopped cooked chicken1 tbsp. curry paste1/2 c. coconut milk or evaporated milk1/3 c. mango chutneyJuice of 1/2 of limeSalt to tasteChopped fresh cilantro (optional)

Preheat oven to 350 F.Press wonton wrappers into mini muffin cups,

bake for five to 10 mins until golden. Set aside to cool.

To make the filling, heat about a teaspoon of oil in frying pan and saute onion for five minutes, till soft.

Add the garlic and ginger and cook for another minute.

Add the chicken, curry paste, coconut milk or evaporated milk, chutney, lime juice and salt.

Cook, stirring often, until bubbly and thickened. Cool slightly or chill before spooning into wonton

cups. If you want, sprinkle with chopped cilantro.Makes two-dozen cups.

Carol Frederick

CURRIED COCONUT-MANGO CHICKEN IN WONTON CUPS

HOMEMADE CHIP DIP

1 c. sour cream1 c. Miracle Whip1 tsp. dill weed1 tsp. Bon Appetit1 tbsp. minced onion (optional)1 shake lemon pepper

Mix well. Keep refrigerated until time to serve.

Anne Marie John

#18~1415 Hillside Drive • 250-372-8744

Season’s Eatings!Season’s Eatings!We have delicious fruit trays, vegetable trays & fruit baskets,

all made to order for your Christmas gift giving and entertaining.

Gift Certifi cates Available!


Merry Christmas FROM THE RESIDENTS AND STAFF OF RIDGEPOINTE AT PINEVIEW

KAMLOOPS INDEPENDENT RETIREMENT LIVING

Call today for your personal tour 250-851-8800 www.ridgepointe.ca toll free 1-877-841-8999 1789 Primrose Court, Kamloops (just up the hill from Costco)

Come join us on Saturday, December 1st 1:00 – 4:00 for our Christmas Tea & Craft Sale

ZUCCHINI CHOCOLATE LOAF¾ cup butter or Canola oil

2 cups white sugar

3 large eggs - Beat all together

SIFT the following ingredients

• 2 ½ cups fl our, ½ cup Cocoa (Frys)

• 2 ½ tsp baking powder • 1 ½ tsp baking soda

• 1 tsp cinnamon and nutmeg

Add 2 cups grated Zuchinni (with green skin)

Add dry ingredients and mix well.

Add 1 Cup of chopped nuts

Pour into 2 loaf pans – Bake 1 hour at 350 in oven

ZUCCHINI LEMON LOAFBeat 1 ½ cups white sugar, 1 cup of oil and 2 large eggs

Add grated lemon peel of 2 lemons and juice

SIFT the following ingredients

• 4 cups fl our • 4 tsp baking powder • 1 tsp salt

• 1 ½ tsp baking soda • 1 tsp nutmeg

Add 1 cup of milk to the dry ingredients and add 2 cups of

grated Zuchinni

Blend and pour into 2 loaf pans

Bake 1 hour at 350 in oven.

Optional – Raisins and dried Cranberries may be added at Christmas.Loaves are moist and always nice, but not too sweet.

DREAM BARSCream the following:

½ cup of butter

1 cup of fl our

2 tablespoons icing sugar

Blend together and spread in pan

Bake 5 minutes at 350 - This is your base.

Topping:

In a large bowl, beat 2 large eggs.

Add 1 cup of brown sugar

Add ½ can crushed pineapple (drained)

Add ½ cup fl our, ¼ tsp salt, 1 tsp. baking powder

Blend the following:

¼ cup chopped walnuts

½ cup glazed cherries

½ cup shredded coconut

½ tsp vanilla

Spread on top and bake for 45 minutes at 350 degrees in

oven until golden brown.

Recipes from Resident of Ridgepointe – Anne


ROSEMARY GOAT CHEESE TART

1 sheet frozen puff pastry, thawed1/3 c. soft goat cheese, like Chevrai2 or 3 tbsps. heavy cream1 lemon for zesting3 tbsps. fresh rosemary leavesFreshly ground pepper

Position rack in centre of oven and heat to 450 F.Cut pastry in half lengthwise. Wet the edges and then fold over and press lightly

to make a border all the way around.Put on parchment-lined baking sheet.Use fork to mix goat cheese and heavy cream until

smooth and easy to spread.Evenly spread the cheese inside the border of each

pastry, grate lemon zest over top, then sprinkle with rosemary sprigs and fresh ground pepper.

CRAB AND SHRIMP CAKES

1/2 lb. freshly shelled crabmeat1/2 lb. shrimp, peeled amd finely chopped1/2 bunch fresh cilantro, chopped3 green onions finely chopped1/4 c. mayonnaise1 c. dry breadcrumbsSea salt and freshly ground black pepperSour creamFresh cilantro

Preheat oven to 350 F.Mix crab, shrimp, cilantro, onion, mayo and

breadcrumbs in large bowl. Season with salt and pep-per.

Divide into six balls and press into patties. Cover and refrigerate until needed.

Brown patties on both sides in a dry skillet over med heat.

Transfer to baking sheet and bake for five to seven minutes or until cooked through.

Dollop with sour cream and sprigs of cilantro.

Lorraine Dickinson

HO! HO! HO!GIVE THE GIFT OF

SNOW!( we can help with that )

Photo: Corey Wiwchar

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With the holiday season quickly approaching, the Sun Peaks team returns to the ’Loops to make gift giving a tad easier!

Come visit our Kamloops store location in Aberdeen Mall for a limited time only—December 1 to 24—to find something for everyone on your list. We’ve got holiday goodies like gift cards, gift lift tickets, Sun Peaks logo wear, and even golf gift ideas. You’ll also find all the resort essentials you need like special events info, maps and guides, plus snow sports deals and whatever else you need to know for a fun-filled season on the slopes!

250.578.5474SunPeaksResort.com

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nufl oorskamloops.com

834 Laval Crescent, Kamloops250-372-8141


CRANBERRY COMPOTE

1 tbsp. butter2 c. thinly sliced onions1/4 c. balsamic vinegar1/2 c. dried cranberries1 tbsp. sugar1/2 tsp. salt1/2 tsp. grated orange rind16 crackers8 oz. reduced-fat cream cheese

Melt butter in a pan over medium heat. Add onions and sauté 15 to 18 min-utes or until golden and tender.

Stir in vinegar, cranberries, sugar, salt, and orange

rind; Cook, stirring occasionally, about five minutes

or until liquid is reduced to about two tablespoons.

Spread cream cheese onto the crack-ers.

Top each with cranberry compote.

SWEET SOUR CHICKEN DIPPERS

Batter:1 c. all-purpose flour1 c. corn starch2 tsp. baking powder2 tsp. baking soda2 tsp. sugar1 1/3 c. cold water

Oil for deep-fat frying1 1/2 lbs. boneless skinless

chicken breast cubed

Heat oil in deep fryer to 375 F.Dip chicken pieces in batter;

drop into oil and fry until golden brown, about five to eight min-utes.

Serve with a sweet-and-sour sauce.

Virginia Meltz

www.rlrbc.com

830 Laval Crescent, Kamloops250-372-7738

Kohler Grohe Duravit Blanco

Visit our Kamloops showroom to see bath and kitchen productsfrom leading suppliers including:

Whether your’re planning your spring renovation or building new, come in to Robinson Bath Centre in

®


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POST OFFICE • LOTTERY CENTRE WIRELESS INTERNET

FAX SERVICE • COLOUR PRINTING SCAN DOCUMENTS • CIGARS

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GIFT CERTIFICATES AVAILABLE

EVERYTHING YOU NEED FOR

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Express yourself!Express yourself!Stop In & Visit Stop In & Visit

Our Newly Our Newly Renovated Salon!Renovated Salon!

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OPEN 7 DAYS A WEEK!

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HRBLOCK.CA

KIDSADULTS

OPEN 24 HOURS

OVER 40 STORES AND SERVICES FOR YOUR SHOPPING CONVENIENCE

FOR MORE INFO 250-376-1259

700 TRANQUILLE ROAD KAMLOOPS

• Ardene

• Back to Health Centre

• Best West Realty

• Canadian 2 for 1 Pizza

• Cash Stop Loans

• Canadian Hearing Care

• CIBC

• Dollar Tree

• Easy Home

• Extra Foods

• Fabutan Tanning Salons

• First Choice Haircutters

• Government Liquor Store

• H & R Block

• Hair Express

• Headhunters Shampoo

• Interior Savings Insurance

• Kool School

• Lushwear

• Mark's Work Wearhouse

• McGoos Smokes 'N Stuff

• Mommy & Me

• Movie Mart

• North Shore Treatment

• Northills Dental Centre

• Northills Lottery Ticket

• Papa John’s Pizza

• PCS Wireless

• Ruth Saunders Optometrist

• Sandwich Tree

• Seniors Information Centre

• Serene Fish & Chips

• Shaw Cable

• Shoppers Drug Mart

• Source By Circuit City

• Spice of India

• Starbucks

• Suzanne's

• TD Canada Trust

• Tower Barber Shop

• Treasures

• Twin Phoenix

• Water On The Run

• YMCA

L h PCS Wi l

SEE INSTORE FOR DETAILS.

INTRODUCING

SHAW EXO ON EMAIL

MEET UNCLE CHRIS

THE CLOWN

SAT. NOV. 24

1 - 4PM


68O Kingston Ave. • 25O.376.8711Fax: 25O.376.4511 • www.excelkitchens.ca

I N D U S T R I E SI N D U S T R I E SMember of the

Recipient of the

ishing the very best to you all this

Holiday Season!

WRogers Foods Ltd.Rogers Foods Ltd.

Baking Ingredients and Cookbooks available at…

Mincemeat Butter Tart Squares… the butter tart favourite with a festive difference

BASE:250 mL ROGERS NO ADDITIVE 1 cup ALL PURPOSE FLOUR

m brown sug 1 tbsp.125 mL butter 1/2 cupTOPPING:250 mL ROGERS PORRIDGE OATS OR 1 cup LARGE FLAKE OATS 1 mL salt 1/4 tsp.2 mL baking powder 1/2 tsp.2 eggs 2300 mL brown sugar 1¼ cups250 mL mincemeat 1 cupPreheat oven to 180˚ C (350˚F).Prepare base by combining ROGERS NO ADDITIVE / ALL PURPOSE FLOUR and brown sugar; cut in butter or margarine. Press into a greased 2L (9” x 9”) cake pan and bake 15 minutes or until slightly browned.Meanwhile, prepare topping by combining ROGERS OATS, salt and baking powder; set aside. Beat eggs and add brown sugar and beat again. Stir in mincemeat. Add dry ingredients and mix until well combined. Pour this mixture over partially baked base and bake an additional 25 - 30 minutes. Cool, then cut into squares. YIELD: 30 - 36 squares.

ROGERS BULK FOOD STOREROGERS BULK FOOD STORE4420 Larkin Cross Road, Armstrong, BC V0E 1B6

1-800-356-8735, ext. 5 • [email protected] • www.rogersfoods.com

CHEWY NUT MIX

¼ c. butter¾ c. smooth peanut butter5 c. mini-marshmallows3 c. Honey Bunches of Oats cereal6 c. popped popcorn1 c. peanuts

Preheat oven to 250 F.Microwave butter and peanut butter in large

microwave bowl on high for about one minute. Stir until well-bended. Add marshmallows, toss to coat. Microwave one

minute or until marshmallows have puffed up. Stir in cereal and popcorn. Add peanuts and mix lightly.Spread evenly onto two greased 15- by 10-inch

baking pans. Bake for 10 minutes. Cool. Break into small pieces. Store in airtight container at room temperature.

Makes 12 cups.

Anne Marie John

PEANUT BUTTER AND BACON CUBES

8 slices extra-thin white bread1 1/4 c. crunchy peanut butter1 lb. sliced bacon

Spread peanut butter generously on four slices of bread.

Top with four remaining bread slices and trim crusts.

Cut each sandwich into thirds, vertically and hori-zontally, to make nine cubes.

Cut each bacon slice into thirds and wrap each sandwich cube with bacon.

Secure with wooden toothpicks.Place cubes on rack of a broiler pan.Bake at 350 F for 15 to 20 minutes or until bacon

is nicely crisped.


Save money. Live better.Save money. Live better.1055 Hillside Drive • 25O.374.1591

Happy Holidays!Happy Holidays!

Yvette | Leonie | Karen | Rosemary | Gail

We invite all our past clients & always welcome new clients to come into our new location.

Now located on the exterior of Aberdeen Mall between Dolson’s Source For Sports & The Bay

Open Saturdays for your convenience

Call: 250.372.05441.800.565.6253www.geo.ca

, ,

Entrees8 slices of bread, crust removed8 thin slices of ham or back bacon8 slices of cheddar cheese3 eggs1/4 tsp. salt1/4 tsp. pepper1/4 tsp. dry mustard1 tsp. Worcestershire sauce1/4 c. finely chopped onions 1 1/2 c. whole milk1/4 c. butter1/2 c. potato chips The day before serving:Sauté onions until translucent. Set aside.In an eight-inch-square, buttered glass baking dish,

cover entire bottom of dish with sliced bread slices.Cover bread with ham.Cover ham with cheese.Cover everything with remaining bread slices (as if

to make a sandwich).In a bowl, beat eggs, salt, pepper, dry mustard,

onions, Worcestershire sauce and milk.Pour mixture over the layered items, ensuring even

coverage.Cover and refrigerate overnight.

In the morning:Melt one-quarter cup butter. Pour butter over top

of the casserole. Cover with crushed potato chips.Bake at 350 F for one hour or until done.Let stand for 10 minutes before serving.

Joanne Schroeder

CHRISTMAS MORNING WIFE SAVER


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Away in the manger,No crib for a bed,The little Lord JesusLaid down his sweet head;The stars in the heavensLooked down where he lay,The little Lord Jesus,Asleep on the hay.

The cattle are lowing,The poor Baby wakes,But little lord Jesus,No crying He makes.I love Thee, Lord Jesus!Look down from the sky,And stay by my cradle‘Til morning is nigh.

Be near me, Lord Jesus,I ask Thee to stay close by me forever,And love me, I pray;Bless all the dear childrenIn Thy tender care,And take us to heavenTo live with Thee there.

Away in the Manger

Silent Night, holy night;All is calm, all is bright.‘Round yon virginMother and Child;Holy infant so tender and mild.Sleep in heavenly peace,Sleep in heavenly peace.Silent night, holy night;

Shepherds quake at the sight;Glories stream from heaven afar,Heav’nly hosts sing “Hallelujah!”Christ, the Saviour is born!Christ, the Saviour is born!Silent night, holy night;Darkness flies, all is light.Shepherds hear the angels sing:“Hallelujah, hail the King!”

Christ the Saviour is born!Christ the Saviour is born!Silent night, holy night;Child of heav’n,

O how bright!Thou didst smile when Thouwast born;Blessed be that happy morn;Full of heav’nly joy,Full of heav’nly joy.

Silent Night

Licenced Group Daycare for children ages 30 months to 5 years

• Qualifi ed ECE staff • Preschool curriculum included• Two nutritious snacks included daily • Weekly Group

Rhythm Classes included in your fees • Classroom setting • Part time and full time spaces available

Open 7:30 am -5:30 pmPhone : 778-471-5771

Email: childrensplacechildcare@gmail.comwww.childrensplacechildcare.weebly.com

urriculum includdaily • Weekly Groour fees • Clas

spaces available

0 pm5771

[email protected]

Where children learn through play...together

All the staff at Children’s Place Childcare Centre hope you have a wonderful holiday.

Merry ChristmasMerry ChristmasTo you and your family, from Durvene and FamilyThank you for your patronage over the past year!We will be closed for the holidays We will be closed for the holidays from December 22nd - January 3rd.J yJ y

250.372.2536 • www.appliancegallery.ca250.372.2536 • www.appliancegallery.ca


ROASTED BRUSSEL SPROUTS Even people who hate brussel sprouts

LOVE them roasted this way.

4 c. Brussel sproutsOlive oilBalsamic vinegarSea salt

Preheat oven to 375 F. Wash and trim the brussel sprouts.Place Brussel sprouts into a bowl and

drizzle olive oil over them, until they have a slight coating.

Drizzle mixture with about one table-spoon of balsamic vinegar.

Place Brussel sprouts on a cookie sheet and then sprinkle them with the sea salt.

Roast in the oven at 375 F for about 45 minutes (every 15 minutes, shake the pan to adjust the brussel sprouts for even brown-ing).

Brussel sprouts should be brown in colour and have soft centres when they are done.

Cindi Hamoline

THE PERFECT TURKEY

1 1- lb. whole turkey, neck and giblets removed2 c. kosher salt1/2 c. butter, melted2 large onions, peeled and chopped4 carrots, peeled and chopped4 stalks celery, chopped2 sprigs fresh thyme1 bay leaf1 c. dry white wineRub the turkey inside and out with the salt. Place the bird

in a large stock pot and cover with cold water. Place in the refrigerator and allow the turkey to soak in the salt-water mixture 12 hours or overnight.

Preheat oven to 350 F. Thoroughly rinse the turkey and discard the brine mixture.

Brush the turkey with half the melted butter. Place breast-side down on a rack in a roasting pan. Stuff the cavity with one onion, half the carrots and celery, one sprig of thyme and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the pan and cover with the white wine.

Roast uncovered about four hours, until the internal tem-perature of the thigh reaches 180 F. Carefully turn the turkey breast side up about two-thirds through the roasting time and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Wishing all our clients Wishing all our clients a safe & fulfi lling a safe & fulfi lling Holiday Season.Holiday Season.

Thanking your for all your Thanking your for all your support & friendship support & friendship throughout 2012.throughout 2012.

We look forward to a We look forward to a great 2013!great 2013!

#401-1150 Hillside Drive250-374-7700

www.changesstudio.com


We Wish You A Merry Christmas

Let It SnowOh the weather outside is frightfulBut the fire is so delightfulAnd since we’ve no place to goLet it snow! Let it snow! Let it snow!

It doesn’t show signs of stoppingAnd I brought some corn for poppingThe lights are turned way down low

Let it snow!Let it snow!Let it snow!

When we finally kiss goodnightHow I’ll hate going out in thestormBut if you’ll really hold me tightAll the way home I’ll be warm.The fire is slowly dyingAnd my dear we’re still goodbyeingBut as long as you love me so

Let it snow!Let it snow!Let it snow!

We wish you a Merry Christmas,We wish you a Merry ChristmasWe wish you a Merry Christmas and a Happy New YearGood tidings we bring to you and your kin,Good tidings for Christmas, and a Happy New Year

Now bring us some plum pudding,Now bring us some plum pudding,Now bring us some plum pudding, and bring it our here!We won’t go until we get some,We won’’t go until we get someWe won’t go until we get some, do bring it out here!

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Cookies & Carols16 ❖ Thursday, November 15, 2012 Cookies & Carols Thursday, November 15, 2012 ❖ 17

Jingle BellsDashing through the snow,In a one-horse open sleigh,O’er the fields we go,Laughing all the way!

Bells on bobtail ring,Making spirits bright,What fun it is to ride and singA sleighing song tonight!

Oh, jingle bells, jingle bells,Jingle all the way,Oh, what fun it is to rideIn a one-horse open sleigh - hey!Jingle bells, jingle bells,Jingle all the way,oh what fun it is to rideIn a one-horse open sleigh!

A day or two ago,I thought I’d take a ride,And soon Miss Fanny Bright,Was seated by my side,The horse was lean and light,Misfortune seemed its lotWe got into a drifted bank,And whee! We got up-sot!

Oh, Jingle bells, jingle bells,Jingle all the way,Oh, what fun it is to rideIn a one-horse open sleigh - hey!Jingle bells, jingle bells,Jingle all the way,Oh, what fun it is to rideIn a one-horse open sleigh!

4 c. of chopped vegetables (I use bean sprouts, bell peppers, mushrooms, celery and onion)4 c. of coleslaw mix (cabbage and carrots)3 c. of cooked and shredded turkey meat. 2 cloves of garlic (chopped)1/2 tsp. of grated ginger root (optional)4 c. of chow mein noodles. Oil for stir fryingGreen onions and roasted sesame seeds (optional for garnish)

Sauce:1 c. chicken broth2 tbsp. soya sauce2 tbsp. oyster sauce1 tsp. sesame oil 2 tbsps. corn starch

Wash, peel and chop vegetables.Grate ginger root and chop your garlic.Shred turkey leftovers (I use two forks to do this).Prepare sauce by mixing all ingredients together

(corn starch should go in last).Whisk briskly, ensuring the corn starch is broken

down and there are no lumps. Set aside for later.

Heat up your stir-fry pan, then add oil. Add your garlic, ginger and onions to the pan and

sauté for three minutes, then add the other chopped vegetables.

Once chopped vegetables have cooked for four minutes, add the coleslaw mixture and turkey and fry for about three minutes.

Add sauce mixture and bring to a boil.Add chow mein noodles — mix together and

remove from heat.Serve hot with a garnish of sesame seeds and green

onion.

Cindi Hamoline

TURKEY CHOW MEINSuch a yummy way to deal with all that leftover turkey.

Lori Salituro & Eddie OhamaLori Salituro & Eddie Ohama

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Cookies & Carols16 ❖ Thursday, November 15, 2012 Cookies & Carols Thursday, November 15, 2012 ❖ 17

Jingle BellsDashing through the snow,In a one-horse open sleigh,O’er the fields we go,Laughing all the way!

Bells on bobtail ring,Making spirits bright,What fun it is to ride and singA sleighing song tonight!

Oh, jingle bells, jingle bells,Jingle all the way,Oh, what fun it is to rideIn a one-horse open sleigh - hey!Jingle bells, jingle bells,Jingle all the way,oh what fun it is to rideIn a one-horse open sleigh!

A day or two ago,I thought I’d take a ride,And soon Miss Fanny Bright,Was seated by my side,The horse was lean and light,Misfortune seemed its lotWe got into a drifted bank,And whee! We got up-sot!

Oh, Jingle bells, jingle bells,Jingle all the way,Oh, what fun it is to rideIn a one-horse open sleigh - hey!Jingle bells, jingle bells,Jingle all the way,Oh, what fun it is to rideIn a one-horse open sleigh!

4 c. of chopped vegetables (I use bean sprouts, bell peppers, mushrooms, celery and onion)4 c. of coleslaw mix (cabbage and carrots)3 c. of cooked and shredded turkey meat. 2 cloves of garlic (chopped)1/2 tsp. of grated ginger root (optional)4 c. of chow mein noodles. Oil for stir fryingGreen onions and roasted sesame seeds (optional for garnish)

Sauce:1 c. chicken broth2 tbsp. soya sauce2 tbsp. oyster sauce1 tsp. sesame oil 2 tbsps. corn starch

Wash, peel and chop vegetables.Grate ginger root and chop your garlic.Shred turkey leftovers (I use two forks to do this).Prepare sauce by mixing all ingredients together

(corn starch should go in last).Whisk briskly, ensuring the corn starch is broken

down and there are no lumps. Set aside for later.

Heat up your stir-fry pan, then add oil. Add your garlic, ginger and onions to the pan and

sauté for three minutes, then add the other chopped vegetables.

Once chopped vegetables have cooked for four minutes, add the coleslaw mixture and turkey and fry for about three minutes.

Add sauce mixture and bring to a boil.Add chow mein noodles — mix together and

remove from heat.Serve hot with a garnish of sesame seeds and green

onion.

Cindi Hamoline

TURKEY CHOW MEINSuch a yummy way to deal with all that leftover turkey.

Lori Salituro & Eddie OhamaLori Salituro & Eddie Ohama

FALLFALLSavingsSavings

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YORKSHIRE PUDDING

1 c. flour1/2 tsp. salt2 eggs1 cp. milk1 tbsp. oil plus oil for bottom of muffin cup or

pan used to bake them

Beat eggs, add flour and one-third of the milk. Gradually add milk and oilBeat for about two minutes. Let set on counter

until it comes to room temperature. In muffin pans, put small amount of oil in bottom

of each and put in preheated oven for about three minutes or until it starts to smoke.

Take out of oven; quickly and carefully, put mix into oil and then put back into oven for 15 to 20 minutes or until golden brown.

The length of time depends on the size of the pan being used.

Angela Wilson

FOOLPROOF RIB ROAST

1 5-lb. standing beef-rib roast2 tsp. salt1 tsp. ground black pepper1 tsp. garlic powder

Allow roast to stand at room temperature for at least one hour.

Preheat the oven to 375 F. Combine the salt, pep-per and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

Roast for one hour in the preheated oven. Turn the oven off and leave the roast inside.

Do not open the door. Leave it in there for three hours. Thirty to 40 min-

utes before serving, turn the oven back on at 375 F to reheat the roast. The internal temperature should be at least 145 F.

Remove from the oven and let rest for 10 minutes before carving into servings.

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Rosemary & Honey Chicken Drummets12 chicken wing drummets1 tbsp. butter2 tbsp. honey1 tsp. Dijon mustard1 tbsp. lemon juice1 tbsp. fresh rosemary, chopped1 clove garlic minced1/2 tsp. smoked paprika1/2 tsp. Tobasco sauceSalt & Pepper to taste

Preheat oven to 375’F.Place wings onto a rack in a shallow baking pan and bake uncovered for 30 minutes.In a small saucepan melt butter over medium-low heat, add remaining ingredients and cook for approximately 3 minutes, set aside.Remove wings from oven and carefully place in a medium bowl.Pour sauce mixture over wings and stir to incorporate Return wings to baking dish and continue to cook for 15 more minutes.Garnish with additional chopped rosemary.Serve with a Chive or Blue Cheese Dip if desired.


Deck The HallsJoy To TheWorld Deck the halls with boughs of holly

Fa la la la la, la la la la.‘Tis the season to be jollyFa la la la la, la la la la.Don we now our gay apparelFa la la la la, la la la la.Troll the ancient Yuletide carol,Fa la la la la, la la la la.See the blazing Yule before us,Fa la la la la, la la la la.Strike the harp and join the chorus,Fa la la la la, la la la la.Follow me in merry measure,Fa la la la la, la la la la.While I tell of Yuletide treasuresFa la la la la, la la la la.Fast away the old year passes,Fa la la la la, la la la la.Hail the new, ye lads and lasses,Fa la la la la, la la la la.Sing we joyous all together,Fa la la la la, la la la la.Heedless of the wind and weather,Fa la la la la, la la la la.

Joy to the world!The Lord is come;Let earth receive her King.Let ev’ry heart prepare Him room,And heav’n and nature sing,And heav’n and nature sing,And heav’n and heav’nand nature sing.

Joy to the worldThe Saviour reigns,Let men their songs employ,While fields and floods,Rocks, hills, and plains,Repeat the sounding joy,Repeat the sounding joy,Repeat, repeat, the sounding joy.

He rules the worldWith truth and grace,And makes the nations proveThe glories of His righteousness,And wonders of His love,And wonders of His love,And wonders, and wondersof His love.

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3 lbs. beef short ribs, trimmedSalt and ground black pepper to taste4 tbsps. olive oil, divided1 onion, chopped2 stalks celery, chopped2 carrots, chopped1 bulb fennel, sliced1 c. burgundy wine3 sprigs fresh rosemary8 sprigs fresh thyme3 bay leaves2 1/2 tbsps. beef demi-glace4 c. chicken stock1 c. cherry cola1/3 cup balsamic vinegar2 c. pitted frozen tart cherries, thawed1 tablespoon butter

Preheat oven to 350 F.Sprinkle the ribs with salt and pepper. Heat a heavy

cast-iron pot or Dutch oven over medium heat until it just begins to give off wisps of smoke; drizzle in about 1 1/2 tablespoons of olive oil. Sear three ribs in the hot oil until golden brown on all sides.

Repeat process to sear the remaining ribs as before. Transfer ribs to a plate and set aside.

Discard used oil.Place remaining tablespoon of olive oil in the pot over

medium heat and stir in the vegetables. Sprinkle with a pinch of salt and cook until the vegetables are soft and the onions are translucent, stirring frequently, about eight minutes.

Pour in the wine; scrape and dissolve all the browned flavor bits from the bottom of the pot.

Bring the mixture to a boil and cook until the liquid is reduced by half.

Stir in rosemary, thyme, bay leaves and demi-glace; stir well.

Mix in the stock, cola and vinegar. Push the ribs into the vegetable mixture so they are about halfway covered; spread cherries over the ribs. Pour any meat juices over the cherries, bring all to a boil over medium heat and cover.

Place the covered pot into the preheated oven, and cook until the meat is tender, about four hours.

Remove the ribs to a serving platter. Skim fat from the cherry sauce and strain the cherries, vegetables,and juices through a fine-mesh sieve into a bowl. Discard the solids and return the liquid back to the pot. Bring to a boil and cook the sauce over medium heat until thickened, about 10 minutes, stirring frequently; whisk in butter.

Serve sauce over the short ribs.

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DessertsNO BAKE FROZEN LEMON CREAM

3 c. whipping cream1 1/2 c. sugar1 1/2 tsp. grated lemon rind½ c. freshly squeezed lemon juiceYellow food colouring (optional)

In a medium bowl, combine cream and sugar and mix.

Add lemon juice and rind (the mixture should thicken somewhat) You can add food colouring to achieve a nice colour.

Place squares of wax paper into each cup in a 12-cup muffin tray and divide the cream mixture equally into the cups.

Cover and freeze for 12 hours. Remove from freezer 15 minutes before serving

using the inlaid wax paper remove from muffin pan. Spoon fresh fruit or fruit puree over the cream for

a refreshing dessert.

Branson Bonthoux

MY MOM’S SUGAR COOKIES

In a large bowl, sift the following:2 1/2 c. sifted flour1/2 tsp. baking soda1 tsp. baking powder1/2 tsp. salt

Then add:1/2 c. shortening or butter1 c. sugar2 unbeaten eggs1 tsp. vanilla1 tbsp. milk

Mix thoroughly. Roll dough on lightly floured board to one-eighth-inch thickness.

Cut with a cookie cutter and sprinkle with sugar. Decorate with dollops of jam. Bake on greased cookie sheets at 425 F for 10

minutes. Yields four dozen.

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CAVACAS (POPOVERS)

1 c. oil1 c. flour6 eggs1 c. icing sugar1 egg white

Preheat oven to 450 F.Mix the oil and flour together well. Beat in well

one egg at a time for 20 minutes. Grease muffin tins. Pour and fill one-half to -three-

quarters full. Bake until they fully rise. Reduce heat to 400 F and bake until golden

(about 20 minutes).Prepare icing by mixing fluffy egg white with icing

sugar. Ice while still warm. Makes about three dozen.

Maria Carvalho

CREAMY SNOWBALLS

4 oz. cream cheese, softened2 c. icing sugar2 tbsp. milk2/3 c. semi-sweet chocolate chips, melted1/2 tsp. vanilla3 c. miniature coloured marshmallowsCoconut for rolling

Combine first five ingredients together in a bowl, beat until smooth.

Fold in marshmallows and chill the mix well. Shape into 1 1/4-inch balls. Roll in coconut.

These freeze well. Makes about 40 snowballs.

Linda Cornborough

MILDRED WHITFORD’S GINGERBREAD

1 c. butter1 c. sugar1 egg1 c. dark molasses2 tbsp. vinegar5 c. flour1 1/2 tsp. baking soda1/2 tsp. salt2 tsp. ginger1 tsp. cinnamon1 tsp. cloves

Cream butter. Add sugar. Beat in egg, molasses, and vinegar.

Blend in sifted dry ingredients. Chill in refrigera-tor.

Roll one-eighth to one-quarter-inch thickness on a lightly floured surface. Cut and place on a greased cookie sheet.

Bake at 375 degrees for five to 15 minutes.Maya Fujimura

GRANDMA’S CHRISTMAS COOKIES

2 c. flour1 tsp. salt1 tsp. baking soda1 c. butter 2 eggs1 1/2 c. raisins (wash them first)1 tsp. cinnamon1/4 tsp. nutmeg1/8 tsp. cloves1 tsp. vanilla1/2 tsp. almond extract1 c. walnuts chopped1 1/2 c. mixed peel

Sift together first three ingredients and mix the rest in a separate bowl, then combine.

Bake at 350 F for 10 to 12 minutes.

Angela Wilson


CHRISTMAS PUNCH

1 6-oz. box strawberry Jell-O2 c. boiling water2 c. cold water6 oz. frozen orange juice6 oz. frozen lemonade1 46-oz. can pineapple juice1 c. sugar1 litre ginger ale1 pint fresh strawberries, sliced

Add boiling water to Jell-O and stir to completely dissolve.

Add cold water and sugar to the Jell-O and mix well.

Add fruit juices one at a time, mixing well.Pour into two one-quart containers and freeze in

freezer.When ready to serve, put the slightly thawed mix-

ture into a large punchbowl and crush with a large fork.

Pour ginger ale over mixture and add strawberries.

CHRISTMAS CROISSANT DESSESRT

6 large croissants4 egg yolks3 whole eggs3 1/2 c. heavy cream1/2 c. Bailey’s Irish Cream2 c. white-chocolate disks1 c. dried cherries (or crancherries)1/4 tsp. kosher salt1 tbsp. vanilla1 1/2 c. sugarRaw sugar (to sprinkle on top)Butter (to coat baking dish)

Butter a nine- by 13-inch glass baking dish. Cut croissants on an angle in one-inch slices. Arrange in baking dish, layering cut-side down. Sprinkle chocolate chunks and cherries on top.In a separate bowl, mix yolks, eggs, cream,

Bailey’s, vanilla, sugar and salt. Pour mixture over croissants.

Sprinkle a little raw sugar on top.Bake in 300 F oven for 30 or 40 minutes. Serve warm.

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CHOCOLATE LOG

Chocolate wafer cookiesReal whipping cream

Layer wafers and whipping cream to form a log. Cover with whipping cream and decorate with

chocolate shavings or sprinkles as desired.Let set in refrigerator.

Anne Marie John

PEANUT BUTTER SQUARES

½ c. butter1 c. peanut butter1 c. butterscotch chips1 tsp. vanillaColoured mini-marshmallows

Melt butter, peanut butter, butterscotch chips and vanilla in microwave until it is smooth when stirred.

Let cool.Add marshmallows and mix.Pour into greased pan and let set in the refrigera-

tor.Cut into squares.

LO-CAL CHRISTMAS SNOW

2 c. sugar-free Cool Whip3/4 c. Splenda granular sugar substitute1 20-oz. crushed pineapple with own juice2 large mashed bananas2 tbsps. lemon juice1/4 c. chopped maraschino cherries1/2 pint light sour cream3/4 c. chopped pecans

Mix ingredients together. Put in dish and freeze.Dish out to serve.

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Twelve Days of ChristmasOn the first day of Christmas, my true love gave to me, a partridge in a pear tree.

On the second day of Christmas, my true love gave to me, two turtle doves, and a partridge in apear tree.

On the third day of Christmas, my true love gave to me, three French hens, two turtle doves, and apartridge in a pear tree.

On the fourth day of Christmas, my true love gave to me, four calling birds, three French hens,two turtle doves, and a partridge in a pear tree.

On the fifth day of Christmas, my true love gave to me, five golden rings; four calling birds, threeFrench hens, two turtle doves, and a partridge in a pear tree.

On the sixth day of Christmas, my true love gave to me, six geese a laying, five golden rings; fourcalling birds, three French hens, two turtle doves, and a partridge in a pear tree.

On the seventh day of Christmas, my true love gave to me, seven swans a swimming, six geese alaying, five golden rings; four calling birds,three French hens, two turtle doves, and a partridge ina pear tree.

On the eighth day of Christmas, my true love gave to me, eight maids a milking, seven swans aswimming, six geese a laying, five golden rings; four calling birds, three French hens, two turtledoves, and a partridge in a pear tree.

On the ninth day of Christmas, my true love gave to me, nine ladies dancing, eight maids amilking, seven swans a swimming, six geese a laying, five golden rings; four calling birds, threeFrench hens, two turtle doves, and a partridge in a pear tree.

On the tenth day of Christmas, my true love gave to me, ten lords a leaping, nine ladies dancing,eight maids a milking, seven swans a swimming, six geese a laying, five golden rings; four callingbirds, three French hens, two turtle doves, and a partridge in a pear tree.

On the eleventh day of Christmas, my true love gave to me, eleven pipers piping, ten lords aleaping, nine ladies dancing, eight maids a milking, seven swans a swimming, six geese a laying,five golden rings; four calling birds, three French hens, two turtle doves, and a partridge in a peartree.

On the twelfth day of Christmas, my true love gave to me, twelve drummers drumming, elevenpipers piping, ten lords a eaping, nine ladies dancing, eight maids a milking, seven swans aswimming, six geese a laying, five golden rings; four calling birds, three French hens, two turtledoves, and a partridge in a pear tree.


ALMOND CRISP COOKIES

2 1/4 c. flour1/2 tsp. baking soda1/2 tsp. salt1 c. butter or margarine1 c. white sugar1 c. brown sugar1 tsp. almond extract1 egg2 tbps. water1 c. ground almonds

Drop by spoonful on tray and flatten with fork. Bake at 375 F to 400 F for about five to seven

minutes.These freeze well.

CHOCOLATE COFFEE CAKE

2 c. sugar1 3/4 c. flour3/4 c. cocoa2 tsp. baking soda1 tsp. baking powder1 tsp. salt2 eggs1 c. strong coffee1 c. buttermilk1/2 c. vegetable oil1 tsp. vanilla

Combine first six ingredients in mixing bowl.Add eggs coffee buttermilk, oil and vanilla. Beat at

medium speed for two minutes.Pour into a 10-inch bundt pan.Bake at 350 F for 45 to 50 minutes. Cool and

sprinkle with icing sugar.

EASY-TO-MAKE CHOCOLATE FUDGE

1 16-oz. jar marshmallow creme2 2/3 c. white sugar1 12-oz. can evaporated milk1/2 c. butter1/2 tsp. salt4 c. semi-sweet chocolate chips (or 24 ounces of

chocolate cut up) or 4 cups milk chocolate chips (or 24 ounces of chocolate cut up)

2 c. chopped walnuts or pecans (optional)2 tsps. vanilla extract

Butter a 13-inch by nine-inch inch pan and set aside.

In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt.

Bring to a full boil and cook for exactly five min-utes (the timing is important — don’t overcook), stirring constantly. The mixture will go from white to tan.

Remove pan from heat and add chocolate chips and vanilla.

Stir until chocolate is melted and mixture is smooth. If using, add nuts.

Pour and spread into prepared pan. Let stand at room temperature until firm. Cut into squares.

EASY KEY-LIME PIE

1 14-oz. can sweetened condensed milk4 egg yolks2 tsps. key-lime zest (optional)1/2 c. key-lime juice2 drops food colouring (optional)1 graham-cracker crust

Beat egg yolks with food colouring and mix in condensed milk.

Add key-lime juice and zest.Pour into crust and bake at 325 F for about 20

minutes (check after about 13 minutes) or until centre is jiggly when shaken slightly, or when knife inserted in centre leaves mark.

Chill in freezer for 10 or 15 minutes.


HOMEMADE PLAY DOUGH

2 c. flour1 c. salt3 tsp. cream of tartar2 tbsps. cooking oil1 1/2 c. waterFood colouring

Heat over medium heat stirring until it pulls away from the sides of pan. Knead with flour until it is the right consistency.

This can also be used for making ornaments as well. Make your objects and place in warm oven overnight to dry. Try to turn them if possible to pre-vent cracking.

Angela Wilson

MINI-CHEESECAKE CUPCAKES

2 8-oz. packages cream cheese2 eggs3/4 c. white sugar1 tbsp. lemon juice1 tsp. vanillaVanilla wafersPie filling of choice

Mix first five ingredients together until fluffy.Put one vanilla wafer into a paper cupcake holder,

fill three-quarters full with mixture.Bake at 350 F for 20 minutes (depending on the

age of the child, this needs to be done under the supervision of an adult)

Remove from oven and cool. Add pie filling on top of the cupcake.

Madisen Bonthoux

CHOCOLATE SNOWBALLS:

2 c. chocolate chips1 pkg. cream cheese2 c. miniature marshmallows1 c. maraschino cherries, cut Melt the chocolate chips in a double boiler. Add cream cheese, marshmallows and cherries. Stir.Cool for about 15 minutes.Drop by spoonful into a bowl of coconut to cover

and then drop into mini-paper cups.

Madelyn Wiedrick

GOLDILOCKS ‘JUST RIGHT’ PORRIDGE

1/ c. millet1 peeled apple, finely chopped1 banana sliced2 c. water

Cook for 25 to 30 minutes. Sweeten to taste with honey, blue-berries or any fruit that bears like.

We can’t say for sure this recipe was the one used by Mother Bear in that famous fairytale, but we do know it didn’t taste right to any-one who ate it either too hot or too cold.

Paris Hoffman

NO-BAKE PISTACHIO MARSHMALLOW DESSERT

1 package green-pistachio pudding mix (mix as per package instructions)1/2 of a small package of mini-marshmallows 1 small container of thawed Cool WhipWhipped cream, crushed pistachio nuts for garnish

Mix pudding as directed, add mini-marshmallows. Fold in Cool Whip, if desired add rest of the

marshmallows.Place in individual dessert dishes top with whip

cream and crushed pistachio nuts.

Callah Bonthoux

Children’s Recipes

Heather’s Fabric Shelf

Stitched With A WishStitched With A Wish

#4-685 Tranquille Road(next to Baskin Robbins) 250-376-7630

May this Christmas deliver meters of happiness and joy to you and yours. We’ve really enjoyed getting to know you and look forward to our continued friendship.Merry Christmas, Everyone!


Give the gift of Red Robin GIFT CARDS!

Located in the

Summit Plaza1180 Columbia Street West

(250) 374-3313

If you want to scarf down one of our World Famous Gourmet Burgers please visit your local Red Robin in Person!

Chosen in Parents Magazine

“10 BEST FAMILY RESTAURANTS!”

Gourmet Burgers


VALLEYVIEW • BROCKLEHURST • WESTSYDE• LANSDOWNE VILLAGE

Cooper’s Foods has everything you’ll need for memorable holiday entertaining. We offer everything from fresh fl oral arrangements to delicious party platters, seasonal baking ingredients to traditional holiday fruits and vegetables. To fi nish off your holiday shopping, stop in our bakery and full-service meat department.

This year bring Cooper’s Foods into your home to help with all your entertaining plans.

Christmas, Family & Cooper’s FoodsChristmas, Family & Cooper’s Foods

Ingredients:1/2 pound unsalted butter (2 sticks or 1 cup)1/2 cup brown sugar2 cups fl our1/4 to 1/2 teaspoon vanillapinch salt

Preparation:Mix well, roll out to about 1/4-inch thick and cut into shapes. Or, roll into small balls then roll in fi nely chopped nuts or sugar; place on cookie lightly greased cookie sheets and fl atten with the bottom of a glass. Bake at 300° F. for approximately 20 to 25 minutes.

Holidays Begin atHolidays Begin at

Icing:Blend 2 cups sifted powdered

sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 tablespoons milk or half

and half. Stir until smooth and add more milk or half-and-half if necessary. If color is desired,

spoon portions of icing into small bowls and stir drops of food coloring in until desired colors are achieved.

SCOTTISH SHORTBREAD

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November 15, 2012

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